Innovative Food Science & Emerging Technologies最新文献_第4页

Role of phosphate modification in enhancing ovalbumin fibril formation and functionality: Insights into molecular interactions and structural dynamics

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-03-10 DOI: 10.1016/j.ifset.2025.103992

Yu Xun , Zhouyi Xiong , Yongtian Song , Yuqaing Zhao , Hanguo Xiong

Amyloid fibrils from proteins have garnered significant attention from researchers due to their outstanding functional properties. This study aims to investigate the effects of different sodium tripolyphosphate (STPP) concentrations (0.4 %, 4.0 %, and 8.0 %, w/v) on the formation and functional properties of ovalbumin (OVA) amyloid fibrils under heating conditions. Thioflavin T (ThT) assay revealed that the addition of STPP significantly accelerated the fibril formation potential. The fibril formation mechanism was explored through circular dichroism (CD), hydrophobic interaction, zeta potential, and Fourier transform infrared (FTIR) spectral analyses. Hydrophobic interactions and electrostatic repulsion were found to be the main driving forces for fibril formation of STPP-modified OVA (POVA). TEM results showed that STPP concentration was the key factor for regulating the morphology of OVA fibrils, with filamentous and worm-like fibrils for 0.4 % and 4.0 % POVA, respectively, while aggregated fibrils for 8.0 % POVA, due to the decrease of hydrophobic interaction and electrostatic repulsion. The 4.0 % POVA fibrils had the best emulsification capacity and foaming properties. The emulsion stabilized with 4.0 % POVA was the most stable. Overall, this study elucidated the potential formation mechanism of POVA fibrils, providing an environmentally friendly idea for preparation of OVA fibrils. Meanwhile, it had great potential as delivery systems for food constituents.

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引用次数: 0

The role of green technologies in producing wheat gluten nanofibers by electrospinning and improving their water resistance

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-03-09 DOI: 10.1016/j.ifset.2025.103994

Behrouz Ghorani , Danial Dehnad , Bahareh Emadzadeh , Atefeh Farahmand , Ebrahim Fooladi , Seyyed Mahdi Mirzababaee , Yan Zhang , Nan Yang , Seid Mahdi Jafari

Electrospinning of irregular proteins is possible if they can be dissolved appropriately and their spherical structure can be changed to a random coil, which is generally not the case for plant proteins. Thus, the effect of each solvent, including acetic acid (AA), ethanol (ET), and water (WA) alone, as well as their binary mixtures at 70:30, 50:50, and 30:70 (v/v) ratios on the nanofibers (NFs) obtained from treated gluten was investigated. Where the binary solvent systems of AA: ET and ET: WA (70:30 ratios) were selected, the average NFs diameters were 482.22 and 312.74 nm, respectively. Next, the effects of 3 factors, including solvent type, high hydrostatic pressure/HHP (0, 400, and 600 MPa), and dithiothreitol (DTT) (0 and 1 % of the protein weight) on gluten NFs were studied. Applying HHP and DTT effectively altered the protein conformation from β-sheets to random coils. Considering fiber morphology (no beads and uniformity of fiber morphology) and production conditions, the sample treated at 400 MPa containing DTT was selected for gluten electrospinning in the AA: ET (70:30 v/v) solvent system. Finally, the effects of sandwiching (layers of zein protein), thermal, cross-linking with oxidized sucrose, and plasma methods on increasing the hydrophobicity of fibers were investigated. The dissolution time of different treatments, including sandwich NFs, thermal, and plasma methods, was 11.77, 35, and 1.19–4.64 s, respectively; the thermal method was proposed as the best modification method.

{"title":"The role of green technologies in producing wheat gluten nanofibers by electrospinning and improving their water resistance","authors":"Behrouz Ghorani , Danial Dehnad , Bahareh Emadzadeh , Atefeh Farahmand , Ebrahim Fooladi , Seyyed Mahdi Mirzababaee , Yan Zhang , Nan Yang , Seid Mahdi Jafari","doi":"10.1016/j.ifset.2025.103994","DOIUrl":"10.1016/j.ifset.2025.103994","url":null,"abstract":"<div><div>Electrospinning of irregular proteins is possible if they can be dissolved appropriately and their spherical structure can be changed to a random coil, which is generally not the case for plant proteins. Thus, the effect of each sol<em>v</em>ent, including acetic acid (AA), ethanol (ET), and water (WA) alone, as well as their binary mixtures at 70:30, 50:50, and 30:70 (<em>v</em>/v) ratios on the nanofibers (NFs) obtained from treated gluten was investigated. Where the binary solvent systems of AA: ET and ET: WA (70:30 ratios) were selected, the average NFs diameters were 482.22 and 312.74 nm, respectively. Next, the effects of 3 factors, including solvent type, high hydrostatic pressure/HHP (0, 400, and 600 MPa), and dithiothreitol (DTT) (0 and 1 % of the protein weight) on gluten NFs were studied. Applying HHP and DTT effectively altered the protein conformation from <em>β</em>-sheets to random coils. Considering fiber morphology (no beads and uniformity of fiber morphology) and production conditions, the sample treated at 400 MPa containing DTT was selected for gluten electrospinning in the AA: ET (70:30 <em>v</em>/v) solvent system. Finally, the effects of sandwiching (layers of zein protein), thermal, cross-linking with oxidized sucrose, and plasma methods on increasing the hydrophobicity of fibers were investigated. The dissolution time of different treatments, including sandwich NFs, thermal, and plasma methods, was 11.77, 35, and 1.19–4.64 s, respectively; the thermal method was proposed as the best modification method.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103994"},"PeriodicalIF":6.3,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advancements in emerging non-thermal preservation techniques for aquatic products: A comprehensive review of mechanisms, applications, and future directions

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-03-08 DOI: 10.1016/j.ifset.2025.103996

Zhijun Yang , Qing Xiong , Tao Yin , Juan You , Shanbai Xiong , Ru Liu

The preservation of aquatic products is critical to ensuring food safety and quality. However, traditional preservation methods often fail to satisfy modern consumer demands for minimally processed, high-quality products. In response, novel non-thermal preservation techniques such as high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma (CP), and ultrasound (US) are emerging as sustainable solutions. This review explores the application of these non-thermal techniques in aquatic product preservation, focusing on their effectiveness in microbial inactivation and maintaining quality. These novel techniques effectively inactivate microorganisms and extend the shelf life. However, challenges such as the HPP-induced texture and color changes and the CP-induced oxidative reactions persist. Additionally, high energy consumption and scalability challenges limit industrial applications. Future research should focus on the mechanisms behind the negative impacts of these technologies on quality and the corresponding control measures, as well as exploring their combination with traditional methods to further optimize the preservation of aquatic products. This review provides a comprehensive comparative analysis of non-thermal preservation techniques in aquatic product preservation, highlighting their advantages, limitations, and potential for integration with traditional methods. It also identifies critical research gaps and suggests future directions for optimizing these technologies.

{"title":"Advancements in emerging non-thermal preservation techniques for aquatic products: A comprehensive review of mechanisms, applications, and future directions","authors":"Zhijun Yang , Qing Xiong , Tao Yin , Juan You , Shanbai Xiong , Ru Liu","doi":"10.1016/j.ifset.2025.103996","DOIUrl":"10.1016/j.ifset.2025.103996","url":null,"abstract":"<div><div>The preservation of aquatic products is critical to ensuring food safety and quality. However, traditional preservation methods often fail to satisfy modern consumer demands for minimally processed, high-quality products. In response, novel non-thermal preservation techniques such as high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma (CP), and ultrasound (US) are emerging as sustainable solutions. This review explores the application of these non-thermal techniques in aquatic product preservation, focusing on their effectiveness in microbial inactivation and maintaining quality. These novel techniques effectively inactivate microorganisms and extend the shelf life. However, challenges such as the HPP-induced texture and color changes and the CP-induced oxidative reactions persist. Additionally, high energy consumption and scalability challenges limit industrial applications. Future research should focus on the mechanisms behind the negative impacts of these technologies on quality and the corresponding control measures, as well as exploring their combination with traditional methods to further optimize the preservation of aquatic products. This review provides a comprehensive comparative analysis of non-thermal preservation techniques in aquatic product preservation, highlighting their advantages, limitations, and potential for integration with traditional methods. It also identifies critical research gaps and suggests future directions for optimizing these technologies.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103996"},"PeriodicalIF":6.3,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-03-08 DOI: 10.1016/j.ifset.2025.103995

K.C. Santos , Beatriz Llavata , Pedro E.D. Augusto , Juan A. Cárcel

This study evaluated the use of pulsed electric field (PEF) technology as a pre-treatment to modify the structure of potato slices, for further addition of anthocyanins. Furthermore, this pre-treatment was combined with ultrasound-assisted convective drying for stabilization, therefore obtaining coloured potato snacks rich in anthocyanins. PEF application affected the potato structure: the more intense the PEF pre-treatment, the higher the cell disintegration index and the lower the cell wall elasticity. The pre-treatments with PEF enhanced the anthocyanin addition by 26–86 %, and the antioxidant capacity of the potato samples by 56–63 %. The added anthocyanins turn the natural colour of potato to reddish tones (increase in a*). The combination of the more intense PEF pre-treatment (1525.5 J/kg) and ultrasound-assisted convective drying (20.5 kW m⁻³; 21.8 kHz) increased the water effective diffusivity (D_eff) by 22 to 46 %. After drying, the retention of anthocyanins in PEF pre-treated and ultrasound-assisted treatment was in the range of 69–100 % and the antioxidant activity was 29–51 %. Furthermore, the antioxidant capacity of those samples was 25–43 % higher than the control. Therefore, the addition of anthocyanins into potatoes was enhanced by PEF pre-treatments, being necessary to find the balance among the processing parameters (pre-treatment and drying) to optimize the bioactive compounds retention in the final product.

{"title":"Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins","authors":"K.C. Santos , Beatriz Llavata , Pedro E.D. Augusto , Juan A. Cárcel","doi":"10.1016/j.ifset.2025.103995","DOIUrl":"10.1016/j.ifset.2025.103995","url":null,"abstract":"<div><div>This study evaluated the use of pulsed electric field (PEF) technology as a pre-treatment to modify the structure of potato slices, for further addition of anthocyanins. Furthermore, this pre-treatment was combined with ultrasound-assisted convective drying for stabilization, therefore obtaining coloured potato snacks rich in anthocyanins. PEF application affected the potato structure: the more intense the PEF pre-treatment, the higher the cell disintegration index and the lower the cell wall elasticity. The pre-treatments with PEF enhanced the anthocyanin addition by 26–86 %, and the antioxidant capacity of the potato samples by 56–63 %. The added anthocyanins turn the natural colour of potato to reddish tones (increase in a*). The combination of the more intense PEF pre-treatment (1525.5 J/kg) and ultrasound-assisted convective drying (20.5 kW m<sup>−3</sup>; 21.8 kHz) increased the water effective diffusivity (D<sub>eff</sub>) by 22 to 46 %. After drying, the retention of anthocyanins in PEF pre-treated and ultrasound-assisted treatment was in the range of 69–100 % and the antioxidant activity was 29–51 %. Furthermore, the antioxidant capacity of those samples was 25–43 % higher than the control. Therefore, the addition of anthocyanins into potatoes was enhanced by PEF pre-treatments, being necessary to find the balance among the processing parameters (pre-treatment and drying) to optimize the bioactive compounds retention in the final product.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103995"},"PeriodicalIF":6.3,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of dual modification by cold plasma and heat-moisture treatment on the structure and in vitro digestibility of waxy maize starch

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-03-07 DOI: 10.1016/j.ifset.2025.103991

Jianhang Wang , Xiaojun Xue , Siqi Han , Mingrui Fu , Yuru Feng , Yaxiao Wang , Shuang Dong , Peng Guo

Cold plasma technology with potential clean-label attributes applying in starch modification has gained intensive interest. In this study, waxy maize starch was subjected to cold plasma treatment at different discharge current (0.8 & 1.2 A), followed by heat-moisture treatment (HMT) under heating moisture of 20 % ∼ 30 %. The effects of dual modification on starch structural orders, functional characteristics and in vitro starch digestibility were investigated. X-ray diffraction and Fourier transform infrared spectroscopy revealed that plasma treatment disrupted crystallinity and double-helix order, whereas the structural orders was slightly increased when subjected to HMT under 20 % ∼ 25 % moisture, without altering the diffraction patterns or FTIR spectra of starch. The gel permeation chromatography observed that dual modification produced lower molecule weight with smaller radius of gyration. The prior plasma treatment was responsible for the loss of structural orders and chain depolymerization, whereas the sequential HMT contributed to restore impaired packing orders, mainly due to the molecular chain rearrangement. In addition, the dual-modified starch exhibited biphasic endothermic profile with distinct crystalline perfections and enhanced thermal stability. In vitro starch digestibility showed that the overall starch digestion rate and extent were significantly enhanced, in which the granular roughness and reduction in molecule weight played important roles. This study indicated that plasma-HMT modification could be a new strategy to fabricate starch with lower viscosity and enhanced hydrolysis susceptibility, which would broaden applications of plasma-involved starch modification in food industry.

冷等离子体技术具有潜在的清洁标签属性，应用于淀粉改性已受到广泛关注。本研究对蜡质玉米淀粉进行了不同放电电流（0.8 & 1.2 A）的冷等离子体处理，然后在加热水分为 20 % ∼ 30 % 的条件下进行热水分处理（HMT）。研究了双重改性对淀粉结构顺序、功能特性和体外淀粉消化率的影响。X 射线衍射和傅立叶变换红外光谱显示，等离子体处理破坏了淀粉的结晶度和双螺旋顺序，而在 20 % ∼ 25 % 的水分条件下进行 HMT 处理时，淀粉的结构顺序略有增加，但淀粉的衍射图样和傅立叶变换红外光谱未发生变化。凝胶渗透色谱法观察到，双重改性产生的分子量较低，回转半径较小。先前的等离子处理导致了结构秩序的丧失和链的解聚，而连续的 HMT 则有助于恢复受损的堆积秩序，这主要是由于分子链的重新排列。此外，双重改性淀粉表现出双相内热曲线，具有明显的结晶完善性和更高的热稳定性。体外淀粉消化率表明，整体淀粉消化率和消化程度显著提高，其中颗粒粗糙度和分子量的降低起到了重要作用。这项研究表明，等离子体-HMT 改性可以作为一种新的策略来制造粘度更低、水解敏感性更强的淀粉，这将拓宽等离子体参与淀粉改性在食品工业中的应用。

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引用次数: 0

Combined radio frequency heating and pulsed vacuum technology to enhance drying characteristics and heat-mass transfer in peanut pod drying

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-03-07 DOI: 10.1016/j.ifset.2025.103976

Dengwen Lei , Yanhong Liu , Yongkang Xie , Wenling Sun , Jiale Guo , Chao Xu

This study aims to develop an innovative radio frequency pulsed vacuum drying (RFPVD) technology to improve the drying efficiency of peanut pods. Compared to hot air drying (HAD), RFPVD significantly enhanced the heating rate of peanut pods from 0.31 to 1.98 °C/min, while also rapidly compensating for heat loss due to pulsating pressure and moisture evaporation throughout the drying process. The Midilli model exhibited the highest goodness of fit in modeling the RFPVD process of peanut pods. The larger values of n and b in Midilli model indicated that the RFPVD generated a substantial driving force for the moisture migration of peanut pods. These phenomena depend on the isotropic temperature and humidity gradients synergistically created by RF volumetric heating and pulsed vacuum, as visualized in the heat-mass transfer simulation results. Compared with HAD, the RFPVD significantly boosted the drying efficiency due to larger porosity (48.28 %–55.74 %) in shells and more pore structures in kernels. Due to the excellent shortening of drying time and oxygen contact time by RFPVD, peanut proteins and fatty acids were retained in higher quantities. Although the increased drying temperature and longer atmospheric pressure holding time resulted in an increasing acid value and produced lesser fluctuations in the peroxide value, both met the edible oil standard. This study explored the unique RFPVD characteristics and heat mass transfer behavior of peanut pods, which presented a novel technique for drying in-shell materials.

{"title":"Combined radio frequency heating and pulsed vacuum technology to enhance drying characteristics and heat-mass transfer in peanut pod drying","authors":"Dengwen Lei , Yanhong Liu , Yongkang Xie , Wenling Sun , Jiale Guo , Chao Xu","doi":"10.1016/j.ifset.2025.103976","DOIUrl":"10.1016/j.ifset.2025.103976","url":null,"abstract":"<div><div>This study aims to develop an innovative radio frequency pulsed vacuum drying (RFPVD) technology to improve the drying efficiency of peanut pods. Compared to hot air drying (HAD), RFPVD significantly enhanced the heating rate of peanut pods from 0.31 to 1.98 °C/min, while also rapidly compensating for heat loss due to pulsating pressure and moisture evaporation throughout the drying process. The Midilli model exhibited the highest goodness of fit in modeling the RFPVD process of peanut pods. The larger values of n and b in Midilli model indicated that the RFPVD generated a substantial driving force for the moisture migration of peanut pods. These phenomena depend on the isotropic temperature and humidity gradients synergistically created by RF volumetric heating and pulsed vacuum, as visualized in the heat-mass transfer simulation results. Compared with HAD, the RFPVD significantly boosted the drying efficiency due to larger porosity (48.28 %–55.74 %) in shells and more pore structures in kernels. Due to the excellent shortening of drying time and oxygen contact time by RFPVD, peanut proteins and fatty acids were retained in higher quantities. Although the increased drying temperature and longer atmospheric pressure holding time resulted in an increasing acid value and produced lesser fluctuations in the peroxide value, both met the edible oil standard. This study explored the unique RFPVD characteristics and heat mass transfer behavior of peanut pods, which presented a novel technique for drying in-shell materials.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103976"},"PeriodicalIF":6.3,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610311","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-03-07 DOI: 10.1016/j.ifset.2025.103988

Hailan Wang , Qunhui Dong , Zhaorong Zhang , Natthida Sriboonvorakul , Qiao Guan , Jim Junhui Huang , Shaoling Lin , Jiamiao Hu

Thawing is a crucial initial step in processing frozen marine products and it significantly influences the quality of the final products. The aim of this study was to investigate the impact of space electric field (DENBA⁺)-assisted refrigerator thawing (SRT) on the quality attributes of defrosted Antarctic krill. The results showed space electric field-assisted refrigerator thawing enhanced the quality characteristics of defrosted Antarctic krill evidenced by decreased thawing and cooking loss (p < 0.05) compared to three conventional thawing methods, including air thawing (AT), cold-water thawing (CWT) and refrigerator thawing (RT). In addition, the krill samples defrosted using space electric field-assisted refrigerator thawing also exhibited enhanced freshness indicators (lower MDA, TVB-N and histamine levels), improved texture profile (higher hardness, adhesiveness, springiness, chewiness), and enhanced preservation of microstructure. Taken together, this study concludes that space electric field-assisted refrigerator thawing is appropriate for defrosting Antarctic krill and offers a foundation for the innovation of thawing techniques in the practical production of aquatic products.

{"title":"Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill","authors":"Hailan Wang , Qunhui Dong , Zhaorong Zhang , Natthida Sriboonvorakul , Qiao Guan , Jim Junhui Huang , Shaoling Lin , Jiamiao Hu","doi":"10.1016/j.ifset.2025.103988","DOIUrl":"10.1016/j.ifset.2025.103988","url":null,"abstract":"<div><div>Thawing is a crucial initial step in processing frozen marine products and it significantly influences the quality of the final products. The aim of this study was to investigate the impact of space electric field (DENBA<sup>+</sup>)-assisted refrigerator thawing (SRT) on the quality attributes of defrosted <em>Antarctic krill</em>. The results showed space electric field-assisted refrigerator thawing enhanced the quality characteristics of defrosted <em>Antarctic krill</em> evidenced by decreased thawing and cooking loss (<em>p</em> < 0.05) compared to three conventional thawing methods, including air thawing (AT), cold-water thawing (CWT) and refrigerator thawing (RT). In addition, the krill samples defrosted using space electric field-assisted refrigerator thawing also exhibited enhanced freshness indicators (lower MDA, TVB-N and histamine levels), improved texture profile (higher hardness, adhesiveness, springiness, chewiness), and enhanced preservation of microstructure. Taken together, this study concludes that space electric field-assisted refrigerator thawing is appropriate for defrosting <em>Antarctic krill</em> and offers a foundation for the innovation of thawing techniques in the practical production of aquatic products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103988"},"PeriodicalIF":6.3,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143577419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bactericidal mechanisms of radio frequency energy combined with UV light against Bacillus cereus spores based on low-moisture food substitutes

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-03-05 DOI: 10.1016/j.ifset.2025.103981

Juanjuan Xu , Dong Wang , Gaoji Yang , Yuejin Yuan , Shaojin Wang

Bacillus cereus spores represent a considerable challenge in food processing due to their high resistance to harsh environments. Radio frequency (RF) heating combined with ultraviolet (UV) treatment was proposed for inactivating thermostable spores in low-moisture (LM) foods. This study explored the bactericidal mechanisms of RF coupling with UV treatment sequentially to inactivate B. cereus spores based on LM materials. Results showed that the inactivation effect of B. cereus spores in silica gel particles was similar with that in cereal grains, thus these particles served as substitute for LM foods. Cellular level analysis indicated that the apparent morphology, internal structure and inner membrane of B. cereus spores on silica gel particles were seriously damaged after RF heating alone, which led to the leakage of intracellular pyridine-2,6-dicarboxylic acid (DPA), nucleic acid and protein, and the reduction of growth and reproduction rate. However, damage on the cellular level of B. cereus spores was limited under UV irradiation at 1.00 mW/cm² for 10 min. Importantly, compared with the individual treatment, combined treatment resulted in the most severe damage to cell morphologies and the highest leakage level of contents. The non-targeted proteomics analysis indicated that numbers of differently expressed proteins increased from 193 (RF treatment) or 178 (UV treatment) to 270 after combined treatment, thus enhancing interference of multiple intracellular pathways and leading to additive sporicidal effects against B. cereus spores. These results provided an in-depth understanding at cellular and proteomics levels to reveal the bactericidal mechanism of combined RF and UV treatments on B. cereus spores in LM foods.

{"title":"Bactericidal mechanisms of radio frequency energy combined with UV light against Bacillus cereus spores based on low-moisture food substitutes","authors":"Juanjuan Xu , Dong Wang , Gaoji Yang , Yuejin Yuan , Shaojin Wang","doi":"10.1016/j.ifset.2025.103981","DOIUrl":"10.1016/j.ifset.2025.103981","url":null,"abstract":"<div><div><em>Bacillus cereus</em> spores represent a considerable challenge in food processing due to their high resistance to harsh environments. Radio frequency (RF) heating combined with ultraviolet (UV) treatment was proposed for inactivating thermostable spores in low-moisture (LM) foods. This study explored the bactericidal mechanisms of RF coupling with UV treatment sequentially to inactivate <em>B. cereus</em> spores based on LM materials. Results showed that the inactivation effect of <em>B. cereus</em> spores in silica gel particles was similar with that in cereal grains, thus these particles served as substitute for LM foods. Cellular level analysis indicated that the apparent morphology, internal structure and inner membrane of <em>B. cereus</em> spores on silica gel particles were seriously damaged after RF heating alone, which led to the leakage of intracellular pyridine-2,6-dicarboxylic acid (DPA), nucleic acid and protein, and the reduction of growth and reproduction rate. However, damage on the cellular level of <em>B. cereus</em> spores was limited under UV irradiation at 1.00 mW/cm<sup>2</sup> for 10 min. Importantly, compared with the individual treatment, combined treatment resulted in the most severe damage to cell morphologies and the highest leakage level of contents. The non-targeted proteomics analysis indicated that numbers of differently expressed proteins increased from 193 (RF treatment) or 178 (UV treatment) to 270 after combined treatment, thus enhancing interference of multiple intracellular pathways and leading to additive sporicidal effects against <em>B. cereus</em> spores. These results provided an in-depth understanding at cellular and proteomics levels to reveal the bactericidal mechanism of combined RF and UV treatments on <em>B. cereus</em> spores in LM foods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103981"},"PeriodicalIF":6.3,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Hollow solid lipid particles loaded with essential oils via supercritical carbon dioxide to develop novel antimicrobial lipids with controlled release for food applications

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-03-04 DOI: 10.1016/j.ifset.2025.103980

Junsi Yang , Car Reen Kok , Deniz Ciftci , Robert Hutkins , Ozan N. Ciftci

The main objective of this study was to develop essential oil-loaded hollow lipid particles with a solid shell as natural food antimicrobials. Peppermint essential oil-loaded hollow solid lipid micro- and nanoparticles were successfully formed by atomization of the CO₂-expanded lipid mixture. Essential oil-loading efficiency ranged from 47.5 to 52.7 % depending on the lipid matrix. Particles generated with fully hydrogenated soybean oil (FHSO) and its blends with liquid oils were all spherical but with wrinkles on the surface. The release of the loaded essential oil was altered by changing the lipid matrix. Particles obtained with FHSO as the lipid shell exhibited a faster release (up to 24 %) of the loaded essential oil than those obtained with blends of FHSO and canola oil/sesame oil/camelina oil, which was attributed to the variation in physical strength of the solid lipid shell and extent of particle agglomeration. Moreover, essential oil-loaded FHSO particles achieved >5.5 log reduction on Bacillus cereus and Lactococcus lactis in UHT fat-free milk at 22 °C storage.

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引用次数: 0

Evaluation of the properties of polysaccharides extracted from brown macroalgae (Sargassum ilicifolium) by methods of conventional, microwave, and subcritical water extraction

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-28 DOI: 10.1016/j.ifset.2025.103975

Sahba Bahrami , Leila Nateghi , Ladan Rashidi , Bijan Khorshidpour Nobandegani , Mansour Ghorbanpour

Marine algae polysaccharides (MAP) were extracted from brown macroalgae Sargassum ilicifolium, which has been recognized as a rich source of sulfated polysaccharide, fucoidan. Three techniques including hydroethanolic extraction or conventional extraction (CE), microwave-assisted extraction (MAE) and subcritical water extraction (SWE) were applied. Extraction yield (EY), total phenol content (TPC), sulfate content, Nuclear magnetic resonance (NMR) analysis, antioxidant activity, monosaccharide composition, molecular weight (MW) distribution, antimicrobial, antiviral, and anticancer activities were assessed. Results showed that the MAP-SWE indicated higher EY (7.86 %) compared to MAP-MAE (6.60 %) and MAP-CE (5.97 %). The highest TPC and sulfate content and subsequently the highest antioxidant potential were obtained for MAP-SWE, followed by MAP-MAE, and MAP-CE. The highest fucose unit which was substituted with sulfate groups was obtained in MAP-SWE (268.48 nmol), followed by MAP-MAE (244.45 nmol), and MAP-CE (112.46 nmol). Some signals of C-NMR and H-NMR indicated higher fucoidan EY for MAP-SWE. The smallest MW was attained for MAP-SWE (517.74 kDa), followed by MAP-MAE (814.20 kDa), and MAP-CE (1188.65 kDa). The MAP-SWE were more efficient in antimicrobial activity while indicated 11 Staphylococcus aureus colonies at 100 μg/mL and 2 Escherichia coli colonies at 400 μg/mL. The extracted MAPs were more efficient on Gram-positive bacteria. Regarding the antiviral and anticancer activities, the strongest values were obtained for MAP-SWE likely due to its higher sulfate and TPC which are considered as crucial factors in biological activities. Consequently, SWE was more efficient in extraction of MAPs, rendering well-deserved properties in terms of biological activities.

{"title":"Evaluation of the properties of polysaccharides extracted from brown macroalgae (Sargassum ilicifolium) by methods of conventional, microwave, and subcritical water extraction","authors":"Sahba Bahrami , Leila Nateghi , Ladan Rashidi , Bijan Khorshidpour Nobandegani , Mansour Ghorbanpour","doi":"10.1016/j.ifset.2025.103975","DOIUrl":"10.1016/j.ifset.2025.103975","url":null,"abstract":"<div><div>Marine algae polysaccharides (MAP) were extracted from brown macroalgae <em>Sargassum ilicifolium</em>, which has been recognized as a rich source of sulfated polysaccharide, fucoidan. Three techniques including hydroethanolic extraction or conventional extraction (CE), microwave-assisted extraction (MAE) and subcritical water extraction (SWE) were applied. Extraction yield (EY), total phenol content (TPC), sulfate content, Nuclear magnetic resonance (NMR) analysis, antioxidant activity, monosaccharide composition, molecular weight (MW) distribution, antimicrobial, antiviral, and anticancer activities were assessed. Results showed that the MAP-SWE indicated higher EY (7.86 %) compared to MAP-MAE (6.60 %) and MAP-CE (5.97 %). The highest TPC and sulfate content and subsequently the highest antioxidant potential were obtained for MAP-SWE, followed by MAP-MAE, and MAP-CE. The highest fucose unit which was substituted with sulfate groups was obtained in MAP-SWE (268.48 nmol), followed by MAP-MAE (244.45 nmol), and MAP-CE (112.46 nmol). Some signals of C-NMR and H-NMR indicated higher fucoidan EY for MAP-SWE. The smallest MW was attained for MAP-SWE (517.74 kDa), followed by MAP-MAE (814.20 kDa), and MAP-CE (1188.65 kDa). The MAP-SWE were more efficient in antimicrobial activity while indicated 11 <em>Staphylococcus aureus</em> colonies at 100 μg/mL and 2 <em>Escherichia coli</em> colonies at 400 μg/mL. The extracted MAPs were more efficient on Gram-positive bacteria. Regarding the antiviral and anticancer activities, the strongest values were obtained for MAP-SWE likely due to its higher sulfate and TPC which are considered as crucial factors in biological activities. Consequently, SWE was more efficient in extraction of MAPs, rendering well-deserved properties in terms of biological activities.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103975"},"PeriodicalIF":6.3,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0